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 Posted: Wed Aug 02, 2006 9:04 am
This a a place for everyone to post and comment on all recpies involving lamb. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 9:05 am
Minted Lamb Burgers with Feta & Hummus
1 1/2 pounds ground lamb
1/2 cup minced fresh mint
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 7- to 8-ounce block feta cheese, sliced
4 kaiser rolls, split, lightly toasted
8 onion slices
4 romaine lettuce leaves
Purchased hummus
Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.
Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.
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Posted: Wed Aug 02, 2006 9:15 am
Herbed Lamb, Tomato & Zucchini Kebabs
1 large garlic clove
1 1/2 teaspoons salt
1/4 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons black pepper
1 cup plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium zucchini (1 1/2 lb total)
24 large cherry tomatoes (3/4 lb total)
Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour
Mince garlic and mash to a paste with salt using a large heavy knife.
Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
Prepare grill for cooking over direct heat with medium-hot charcoal
While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).
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Posted: Thu Aug 03, 2006 4:52 am
Grilled Lamb Chops with Tapenade Butter
8 baby lamb chops, Frenched
Olive or canola oil
Salt and freshly ground pepper
1 tablespoon herbes de Provence
Tapenade Butter, recipe follows
Fresh chopped oregano leaves, for garnish, optional
Heat grill to high.
Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
Tapenade Butter:
1 1/2 sticks unsalted butter, slightly softened
4 anchovy fillets
3 cloves garlic, coarsely chopped
1 teaspoon chopped lemon zest
Pinch red pepper flakes
1 cup Nicoise olives, pitted and coarsely chopped
Salt and freshly ground black pepper
Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
Yield: about 1 1/2 cups
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Posted: Sun Sep 03, 2006 6:25 am
Greek Burger
Tzatziki with feta:
1 small cucumber
1 1/2 cups plain yogurt
1 clove garlic, minced
3 tablespoons fresh dill
1/2 cup crumbled Greek feta cheese
Grilled Eggplant:
3 tablespoons white wine vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 large eggplant
Burger:
2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 tablespoons ground cumin
Salt and pepper
Oil, for brushing on the grill rack
6 small pita breads
3 cups chopped romaine lettuce
Prepare an open grill for moderate direct-heat cooking
Tzatziki with feta:
Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
Grilled Eggplant:
In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
Lamb burger:
In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
Cut pitas horizontally and lightly toast over indirect heat.
Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.
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